Rudeboy
Well-Known Member
Can we talk about Dry Lager Yeasts? Specifically Saflager S-23 and W-34/70.
I have done a search and the results were
1. 1/2 the people said dry lager yeasts are crap and should never be used and will never be any good.
2. 1/2 the people say dry lager yeasts are getting better but results are still variable.
3. 1/2 the people say dry lager yeasts are great and can all ways be used.
4. 1/2 the people are not good with fractions.
Alot of the posts are a couple of years old and I know that the W-34/70 just recently came on stream and I'm wondering if that changes things
Really my questions really come down to these-
Some people say they give an "off" flavour. What exactly is "off"?
People say W-34/70 is the Weihenstephan strain and is good for European lagers. But I always though that a Helles was made by the yeast (ie Malty) and other German Pils were made by their yeast (ie really dry). Can this yeast do both? Is it somewhere in the middle?
If W-34/70 is for "European" lagers whats S-23 good for? American Standard Lagers, CAPS?
Full disclosure I really like dry Ale yeast. I can't tell the difference between an Ale made with WLP001 and one made with US-05. At least the way i make them. Currently only use Liquid yeast for my lagers, Heffe's and Kolsch's.
Thanks
Rudeboy
I have done a search and the results were
1. 1/2 the people said dry lager yeasts are crap and should never be used and will never be any good.
2. 1/2 the people say dry lager yeasts are getting better but results are still variable.
3. 1/2 the people say dry lager yeasts are great and can all ways be used.
4. 1/2 the people are not good with fractions.
Alot of the posts are a couple of years old and I know that the W-34/70 just recently came on stream and I'm wondering if that changes things
Really my questions really come down to these-
Some people say they give an "off" flavour. What exactly is "off"?
People say W-34/70 is the Weihenstephan strain and is good for European lagers. But I always though that a Helles was made by the yeast (ie Malty) and other German Pils were made by their yeast (ie really dry). Can this yeast do both? Is it somewhere in the middle?
If W-34/70 is for "European" lagers whats S-23 good for? American Standard Lagers, CAPS?
Full disclosure I really like dry Ale yeast. I can't tell the difference between an Ale made with WLP001 and one made with US-05. At least the way i make them. Currently only use Liquid yeast for my lagers, Heffe's and Kolsch's.
Thanks
Rudeboy